Creamy baked chicken taquitos are what happens when your leftovers got dressed up and decided to party in the oven. They’re crispy, cheesy, and way too easy to inhale by the dozen. No frying, no fuss—just roll, bake, and crunch your way to dinner glory.
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Creamy Baked Chicken Taquitos Recipe
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Creamy Baked Chicken Taquitos
- Total Time: 35 minutes
- Yield: 10 taquitos 1x
Description
These creamy baked chicken taquitos are crispy on the outside and filled with a deliciously cheesy and flavorful chicken mixture on the inside.
Ingredients
- 2 cups cooked shredded chicken
- 4 oz cream cheese, softened
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese
- 1/2 cup salsa
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp ground cumin
- Salt and pepper to taste
- 10 small flour tortillas
- Cooking spray or olive oil
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, mix together the chicken, cream cheese, sour cream, cheddar cheese, salsa, garlic powder, onion powder, cumin, salt, and pepper until well combined.
- Place a few tablespoons of the mixture onto the bottom third of each tortilla and roll tightly.
- Place the rolled taquitos seam-side down on a baking sheet lined with parchment paper.
- Lightly spray or brush the tops with cooking spray or olive oil.
- Bake for 15–20 minutes, or until golden and crispy.
- Serve warm with your favorite dipping sauce.
Notes
These taquitos can be made ahead and frozen before baking. Simply bake from frozen, adding 5–7 minutes to the cook time.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 taquito
- Calories: 210
- Sugar: 1g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 40mg
Keywords: chicken taquitos, baked taquitos, creamy chicken, appetizer
Rolling and Baking Your Taquitos Without Falling Apart
Tortilla Types and Prep Tips for Rolling Success
If your taquitos keep cracking, unrolling, or refusing to stay closed, it’s probably a tortilla problem—not a filling one. The type and prep of your tortilla makes all the difference.
Corn tortillas are traditional and flavorful, but they’re prone to cracking when cold. Flour tortillas are softer and easier to work with, especially for beginners, but they may not crisp up quite the same.
Here’s how to prep them like a pro:
- Warm them up first. Microwave a stack wrapped in a damp paper towel for 30–40 seconds or heat them individually in a skillet for 10–15 seconds per side. This makes them flexible and rollable.
- Use fresh tortillas. The older the tortilla, the drier and more breakable it gets.
- Don’t overfill. About 2 tablespoons of filling per tortilla is plenty. Overstuffing leads to tears and leaks.
- Seal with cheese. A sprinkle of shredded cheese along the edge acts like edible glue as it melts.
Lay the filling in a line slightly off-center, roll tightly, and place seam-side down on your baking sheet to keep them from unrolling.
Looking for inspiration? Try this buttery classic Gooey Butter Cookies as an easy dessert after your taquito feast.
How to Bake for Maximum Crispiness Without Oil
Now the big question: how do you make baked taquitos actually crispy—without deep-frying them?
Here’s your step-by-step:
- Preheat the oven to 425°F. The higher temp encourages browning and crisp edges.
- Use a wire rack on your baking sheet. This allows air to circulate under the taquitos so they crisp on all sides. No rack? Flip them halfway through.
- Spray or brush with oil. A light coating of olive oil or avocado oil helps create that golden crunch.
- Bake for 15–20 minutes. Check around the 12-minute mark—once they’re golden and edges start browning, they’re ready.
Want that extra snap? After baking, broil for 1–2 minutes on high—just watch closely to avoid burning.
Whether you’re making 6 or 60, this technique keeps every bite crispy on the outside, creamy on the inside.
Sauce Pairings and Toppings That Elevate the Dish
Dips That Work: Guacamole, Salsa Verde, and More
A crispy, creamy taquito is already amazing—but the right dip can turn it into a flavor explosion. Whether you want something creamy, zesty, or spicy, here are the best sauces to serve with your baked chicken taquitos:
| Dip | Flavor Profile | Why It Works |
|---|---|---|
| Guacamole | Creamy, zesty, rich | Balances the heat and adds a fresh, cool touch |
| Salsa Verde | Tangy, slightly spicy | Brightens up the richness of the taquitos |
| Queso Dip | Cheesy, indulgent | Adds melty goodness on top or for dipping |
| Pico de Gallo | Fresh, crunchy, tomato-forward | Adds texture and acidity |
| Spicy Ranch | Creamy with a kick | Great for those who like heat + cool in one |
If you’re serving taquitos at a party, create a mini sauce bar so guests can mix and match.
Want to try something different? Stir some chipotle sauce into sour cream or blend avocado with Greek yogurt for an easy avocado crema. These two-ingredient sauces are quick but pack a punch.
Don’t miss our creamy pairing ideas in this White Sauce Recipe—a great drizzle option for plated taquitos.
Fresh Toppings Like Lettuce, Pico, and Avocado Crema
Sometimes what goes on top is just as important as what goes inside. To make your creamy baked chicken taquitos pop, load them up with colorful, crunchy toppings:
- Shredded lettuce or cabbage: Adds freshness and crunch
- Diced tomatoes or pico de gallo: Juicy, acidic bite
- Avocado crema: Smooth, green, and packed with flavor
- Chopped cilantro: For a fresh, herbal lift
- Cotija cheese: Crumbly Mexican cheese for salty contrast
- Hot sauce: Drizzle on for a customizable spice level
To plate like a pro, lay the taquitos in rows, drizzle a sauce zig-zag style, sprinkle your toppings, and serve with lime wedges on the side. Instant crowd-pleaser!
Make-Ahead, Storage, and Reheating Tips
How Long Do Chicken Taquitos Last in the Fridge or Freezer?
One of the best things about creamy baked chicken taquitos is how well they store. Whether you’re prepping for the week or freezing leftovers, they stay tasty and crispy with the right care.
Here’s a breakdown of shelf life:
| Storage Method | How Long It Lasts | Tips |
|---|---|---|
| Refrigerator | Up to 4 days | Store in an airtight container with paper towels |
| Freezer | Up to 3 months | Wrap tightly in foil or store in freezer bags |
To freeze unbaked taquitos:
- Roll them up (unbaked).
- Place on a tray to flash-freeze (1 hour).
- Transfer to a freezer bag.
They’ll be ready to pop straight into the oven—no thawing required!
To freeze baked taquitos: Let them cool completely first, then store them the same way. These are great for meal prepping in bulk.
Best Way to Reheat Taquitos for That Just-Baked Taste
Reheating taquitos the right way can make the difference between soggy and crisp.
Here are your best methods:
| Method | Instructions | Result |
|---|---|---|
| Oven | 375°F for 8–10 min (flipping halfway) | Crispy & evenly heated |
| Air Fryer | 350°F for 5–7 min | Extra crispy exterior |
| Skillet | Medium heat, pan-fry each side for 2–3 min | Crunchy, browned texture |
| Microwave | 1–2 min (use paper towel under) | Soft, not recommended alone |
Avoid covering taquitos while reheating—trapped steam = sogginess. For best results, go with the air fryer if you have one—it brings back that fresh-baked crunch better than anything.
Don’t miss our ultimate sweet ending idea with Strawberry Tres Leches Cake—a perfect complement to make-ahead taquito nights.
Ready to Roll?
Creamy baked chicken taquitos are the crunchy, cheesy answer to your weeknight dinner slump. They’re easy, crowd-pleasing, and dangerously snackable. So grab those tortillas, preheat the oven, and let the taquito magic begin.
Try it tonight—and thank your future hungry self.
How do you keep taquitos from falling apart?
The key to keeping taquitos intact is all in the tortilla prep. Warm your tortillas until they’re pliable before rolling, don’t overfill them, and always place them seam-side down on the baking sheet. A sprinkle of shredded cheese at the seam can also help seal the taquitos as they bake. Toothpicks can provide extra security if needed—just don’t forget to remove them before serving!
How long do chicken taquitos last?
Stored properly in an airtight container, baked chicken taquitos can last up to 4 days in the refrigerator. For longer storage, freeze them for up to 3 months. Always let them cool completely before storing to prevent sogginess. When ready to eat, reheat in the oven or air fryer to maintain crispiness.
Why are my taquitos soggy?
Sogginess usually comes from too much moisture in the filling or improper baking. Be sure to drain any wet ingredients like canned chiles or salsa before mixing. Bake taquitos at a high temperature (425°F) and use a wire rack if possible to allow air circulation. Also, avoid stacking taquitos while cooling—they should cool in a single layer.
How healthy are taquitos?
Baked taquitos are a much healthier option compared to fried ones. By baking instead of deep-frying and using ingredients like Greek yogurt and lean chicken, you can enjoy a protein-rich, lower-fat version of this classic Mexican dish. Load them up with fresh toppings like lettuce, pico de gallo, and avocado for added nutrition without added guilt.
Can I make creamy baked chicken taquitos ahead of time?
Absolutely! You can prep and roll the taquitos up to a day in advance and store them in the fridge, covered. When you’re ready to eat, just pop them in the oven—no need to let them sit out. You can also freeze them (baked or unbaked) and bake straight from frozen for a super convenient weeknight dinner.